Slow Cooker Meat Tenderloin Carnitas Recipe

Introduction

Slow Cooker Meat Carnitas offer a flavorful and tender twist on the classic Mexican dish, made easy with a meat tenderloin or loin. This recipe delivers juicy, melt-in-your-mouth carnitas with minimal effort, perfect for tacos, bowls, or just enjoying on their own.

Ingredients

• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon avocado oil (or olive oil)
• 2 pounds meat tenderloin (or boneless meat loin)
• Half of one onion, chopped (approximately 1 cup)
• 3 cloves garlic, minced
• 1 medium jalapeño, stem removed and chopped
• 2 teaspoons salt (more or less to taste)
• 2 tablespoons fresh lime juice (juice from 1 medium lime)
• 4-5 tablespoons fresh navel orange juice (juice from 1 medium navel orange)
• Avocado oil, for searing

Instructions

1. Step 1: In a small bowl, whisk together dried oregano, ground cumin, and 1 tablespoon avocado oil until well combined. Set aside.
2. Step 2: Pat the meat tenderloin dry on all sides with paper towels. Rub the carnitas spice mixture evenly over the meat, massaging it gently to coat all sides.
3. Step 3: Place the seasoned meat in the slow cooker. Add chopped onion, minced garlic, jalapeño, salt, lime juice, and orange juice to the slow cooker.
4. Step 4: Cover with the lid and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours. The meat is done when it reaches an internal temperature of 195°F and shreds easily with a fork.
5. Step 5: Once cooked, shred the meat directly in the slow cooker using two forks, or remove it to a cutting board to shred, keeping all the cooking juices.
6. Step 6: To serve immediately, heat a medium skillet over medium heat with a drizzle of avocado oil until hot and shimmering.
7. Step 7: Add a layer of shredded meat to the skillet without crowding. Ladle a small amount of carnitas juice over the meat. Cook until the liquid evaporates and the bottom turns crispy and browned.
8. Step 8: Flip the meat pieces and cook briefly until the other side is lightly browned. Transfer the seared carnitas to a large bowl.
9. Step 9: Repeat with the remaining meat, then drizzle a little carnitas juice over all before serving immediately as desired.

Tips & Variations

• For extra depth, add a bay leaf to the slow cooker while cooking and remove before shredding.
• If you prefer more spice, leave some seeds in the jalapeño or add a pinch of cayenne pepper to the rub.
• Use olive oil if avocado oil is unavailable, but avocado oil’s higher smoke point is better for searing.
• Serve with warm tortillas, fresh cilantro, diced onions, and your favorite salsa for authentic tacos.

Storage

Store leftover carnitas and juices in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet with a splash of juices to restore crispiness and moisture. Carnitas can also be frozen for up to 3 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of meat for this carnitas recipe?

Yes, pork shoulder or butt can also be used and will be even more tender due to higher fat content, though cooking times may vary. Adjust slow cooker time accordingly.

How do I know when the carnitas are done?

The meat is fully cooked when the internal temperature reaches 195°F and the meat can be easily shredded with a fork. This ensures the carnitas are tender and juicy.

Slow Cooker Meat Tenderloin Carnitas Recipe

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★★★★★

4.9 from 535 reviews

This Slow Cooker Meat Carnitas recipe features tender meat loin or tenderloin slow-cooked to perfection with a flavorful blend of oregano, cumin, garlic, jalapeño, and citrus juices. After slow cooking, the pork is shredded and quickly seared in a skillet to develop crispy, caramelized edges, making it an ideal filling for tacos, burritos, or a hearty main dish.

• Author: Tim
• Prep Time: 15 minutes
• Cook Time: 4 to 8 hours
• Total Time: 4 hours 15 minutes to 8 hours 15 minutes
• Yield: 6 servings 1x
• Category: Slow Cooker meat
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Dry Rub

• 1 tablespoon dried oregano
• 2 teaspoons ground cumin
• 1 tablespoon avocado oil (or olive oil)

Main Ingredients

• 2 pounds meat tenderloin (or boneless meat loin)
• half of one onion (chopped, approximately 1 cup)
• 3 cloves garlic (minced)
• 1 medium jalapeño (stem removed, chopped)
• 2 teaspoons salt (more or less to taste)
• 2 tablespoons fresh lime juice (juice from 1 medium lime)
• 4–5 tablespoons fresh navel orange juice (juice from 1 medium navel orange)
• avocado oil (for searing)

Instructions

1. Prepare the Carnitas Rub: In a small bowl, whisk together 1 tablespoon dried oregano, 2 teaspoons ground cumin, and 1 tablespoon avocado oil until well combined to make the rub.
2. Prepare the Meat: Place 2 pounds of pork tenderloin or boneless meat loin on a cutting board and pat dry thoroughly with paper towels to ensure the rub adheres well.
3. Apply the Rub: Coat the pork tenderloin evenly with the carnitas rub, gently massaging it into all sides of the meat until fully coated. Place the seasoned meat into the slow cooker.
4. Add Vegetables and Juices: Add half of a chopped onion, 3 cloves of minced garlic, 1 chopped jalapeño, 2 teaspoons salt, 2 tablespoons fresh lime juice, and 4-5 tablespoons fresh navel orange juice into the slow cooker with the meat.
5. Slow Cook the Meat: Cover the slow cooker with its lid and cook on HIGH for 4 to 6 hours or LOW for 6 to 8 hours. Check occasionally. The pork is done when the internal temperature reaches 195°F and it shreds easily with a fork.
6. Shred the Meat: Once cooked, carefully shred the tenderloin inside the slow cooker using two forks, or remove the meat to a cutting board and shred it, reserving any juices to keep the meat moist.
7. Store or Continue: If not serving immediately, transfer shredded pork and juices to an airtight container and refrigerate. Otherwise, proceed to searing.
8. Heat the Skillet: Warm a medium skillet over medium heat. Add a drizzle of avocado oil and heat until the oil is hot and shimmering.
9. Sear the Carnitas: Add a thin, even layer of shredded meat to the skillet without overcrowding. Ladle a small amount of reserved carnitas juice over the meat. Cook until the liquid evaporates and the bottom forms a browned, crispy crust.
10. Flip and Crisp the Other Side: Flip the meat to lightly brown the other side. Transfer the browned carnitas to a large bowl.
11. Repeat Searing: Repeat the searing process with remaining shredded meat, always adding a bit of reserved juice and allowing the meat to become crispy.
12. Serve: Once all the carnitas are seared, drizzle a small amount of reserved juices over the meat and serve immediately with desired accompaniments.

Notes

• For a spicier carnitas, include the jalapeño seeds or add extra fresh jalapeños.
• Use a meat thermometer to ensure the meat has reached a safe internal temperature of 195°F for ideal shredding texture.
• Leftover carnitas can be refrigerated for up to 3 days or frozen for up to 3 months.
• If you prefer, the shredded meat can be crisped in the oven broiler instead of the skillet for a hands-off approach.
• Serve with corn or flour tortillas, fresh cilantro, diced onions, and lime wedges for classic carnitas tacos.

Keywords: slow cooker carnitas, meatcarnitas recipe, shredded meat, Mexican pork recipe, slow cooked meattenderloin, carnitas tacos